Thursday, 28 February 2013

Peanut Butter Swirl Bun by Vanessa Tay

Peanut Butter Swirl Bun

Ingredients for bread dough:

400g bread flour
100g Hong Kong flour
10g instant yeast
90g sugar
5g salt
30g milk powder
300g water
60g butter (room temperature)

Ingredients for filling:

200g peanut butter (I use the creamy type)
50g roasted almond nibs
 - Mix the above altogether and set aside

Other ingredients:

1 beaten egg for glazing
Some extra almond nibs (non roasted) for topping


1. Mix all the bread dough ingredients into the mixer (or bread maker pan) except for the butter and salt (I always start the sequence of adding the ingredients with wet ones first, followed by the dry ones. Lastly the yeast which I would make sure it does not touch the liquid. I like to add in the butter and salt only 5-10minutes after the kneading started.) Beat the ingredients for around 10 minutes (or when the dough is formed and add in the salt and butter. Knead till the dough is smooth and elastic.(I use the dough function on my breadmaker and the kneading is 30minutes)

2. Cover the dough (I use cling wrap) and let it proof for one hour.

3. When the dough is ready, weigh into 50g balls each and let rest for 10 minutes. (I manage to yield 19 buns.)

4. Wrap up the balls with the peanut butter fillings (around 1 slightly heaped teaspoon). Roll the ball into tongue shape (around 15cm). The filling might leak a little but it is alright. Cut the dough into 3 strips and start braiding the strips. Twist and twirl the braided dough into muffin cases (You may want to use only the muffin pan without the cases, then please grease the pan). Let the dough proof in the cases for another 45 minutes or till double in size. (You may want to cover the dough for this second proofing. However for me, I like to do my second proofing in the oven. Taking out the dough only 10 minutes prior to the baking to pre-heat the oven and to do any necessary glazing and topping.)

5. Glaze with beaten egg and sprinkle almond nibs on top.

6. Bake in preheated oven (190 deg cel) for 10 minutes.

7. When the bread is cooled,store and keep the buns in airtight container.

* The recipe is adapted from Auntie Yochana's blog but with slight modifications.

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